300g skinless white fish fillet
1 large egg, beaten
30g cornflakes, blitzed or bashed into crumbs
30g gluten free breadcrumbs
3 potatoes, cut into fries/chips
1 tbsp olive oil
small handful mixed salad leaves
1 lemon, cut into wedges
1 lemon, zest
Heat oven to 200C/180C fan/gas 6. Cut the fish into 4 equal-sized portions.
In a food processor, add the gluten free breadcrumbs, cornflakes and lemon zest (not the pith).
Dip in beaten egg, coat in cornflakes, then chill for 10 mins.
Toss potatoes in oil and seasoning, then cook for 20 mins on a baking tray.
Remove the potato fries/chips, turn them over, add the fish to the tray and cook everything for 15 mins more, turning the fish halfway through.
When cooked, serve with the fries/chips and lemon wedges for squeezing over.
Recipe adapted from: Good Food